🪰85,269 violations tracked across 67 Florida counties

POINT CHAUD COFFEE & CREPES

6805 GULF BLVD, ST PETE BEACH, FL 33706

License #6218810

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
81 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 24, 2026 · 15 findings · 2 critical
Routine - Food
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Critical
Highest-priority rows.
Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 24, 2026 shows 10 observation rows: 2 critical, 5 major, and 3 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
10
Coverage note
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POINT CHAUD COFFEE & CREPES has some meaningful issues on record. Would you still eat here?

C record

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗
  • Disposition: Administrative complaint recommended
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
  • [51-13-4] No Heimlich maneuver/choking sign posted. Emailed the operator a choking poster during the inspection.
  • [53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees present engaging with food or in food preparation at the time of the inspection.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored on counter next to crepe station: crepe mix made with raw shelled eggs and mix (63F - Cold Holding) The employee stated they had been taking the crepe mix in and out of the cold holding unit. Crepe mixed was put into the deep freezer chest to rapidly bring down the temperature. Discussed keeping the crepe mix at 41 degrees or below or they may utilize Time as a Public Health Control. Emailed the operator Time as a Public Health Control written procedures during the inspection.
  • [14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards.
  • [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For the two employee present during the inspection who have been employed over 60 days.
  • [05-08-4] No probe thermometer provided to measure temperature of food products.
  • [50-17-3] Operating with an expired Division of Hotels and Restaurants license. License has been expired since 2/1/2026. Establishment is open and operating with customers dinning in and ordering food.
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggplant made Wednesday, house made tomato sauce with bell peppers and garlic, sautéed onions.
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with orange and yellow substance.
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